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How to Dry-Age Steak at Home [VIDEO]
Achieve the steakhouse experience with supermarket beef and a little bit of patience.
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Love steak !!!
where might I purchase that nifty rack and pan in the video?
Hi lester, it’s a quarter-sheet pan and rack in the video. You can also use a toaster oven tray if you like, too.
WOW! What a find. I used to dry age beef several years ago when I had a refrigerator with a special temp controlled drawer. It was one where you could set the temperature separate from the rest of the refrigerator. It was just large enough for a rib roast.
During this video I learned a lot. A ¨dedicated box¨ and using a rack and sea salt. Now that stared me thinking. Hmmm Considering I buy primal cuts this would be ideal. I prefer dry aged as opposed to the 90 day cyro bag beef. However, I take into consideration the demand for beef and the industry.
I’m happy I found this site. I will surely come back for other helpful tidbits of information. Thank you.
Where does one get those coated racks and why are they important to the dry aging process? Couldn’t you wrap the beef in a clean dish towel and get the same results? This is how I used to do it. Why wouldn’t you want to use a regular roasting rack? The purpose of using salt is to help extract moisture. How is this possible without the meat coming in direct contact with the meat? Why sea salt and not just kosher or table salt? Inquiring minds want to know…
Is there a place on your site where I could get written directions without the video. I wanted to send it to a friend who has dial-up and has problems with some videos. Thank you.
I have watched this vodeo twice and still haven’t heard him mention anything about “sea salt”.
Hi all, here are written directions for those who are having issues with the video: Store your steaks in the back of the refrigerator, where the temperature is coldest. Since home refrigerators are less humid than the commercial units used for dry-aging, we wrapped the steaks in cheesecloth to allow air to pass through while also preventing excessive dehydration and checked them after four days (the longest length of time we felt comfortable storing raw beef in a home fridge). Sure enough, four days of dry-aging in a home fridge gave the steaks a comparably smoky flavor and dense, tender texture. Key points: Remember to wrap the meat in plenty of cheesecloth, place it on a wire rack for air circulation, and store it in the coldest part of the fridge.
Isn’t all beef aged before it gets to the retailer? Is there a standard time for this, or would differences in this initial aging after slaughter (or even in storage) make a difference in treatments undertaken after purchase from a retail source?
Is the fridge time related to the thickness or cut of meat?